Brave a new piece of meat with Jess Pryles‘ Seared Lengua Taco recipe, exploring intrusting cuts and how to best serve them. Open your mind to a world of opportunity with her spice range, Hardcore Carnivore, a game changer when it comes to the BBQ and cooking with meat.

Ingredients

Seared Lengua Tacos
  • 1 raw beef tongue 
  • 8 cloves garlic 
  • 1 brown onion 
  • 1 small orange 
  • Cinnamon stick 
  • 4-6 cloves 
  • Kosher salt 
  • Seasoning
  • Tortillas (corn)  
  • Small diced onions (for taco topping) 
  • Finely chopped coriander (for topping) 
  • Will also need water for the pot 
  • Olive oil 

Salsa Tatemada “Burnt Salsa”
  • 1 x can tomatillos.
  • 3 cloves garlic 
  • ¼ brown onion (skin off) 
  • 2 fresh jalapenos (sliced lengthwise) 
  • 1 corn tortilla – burnt* 
  • Salt 
  • Fresh lime (for juice only) 

*To “burn” the tortilla, it should either be placed under the grill until it burns, or more traditionally just toasted on a griddle/cast iron until it looks like this:

Equipment

  • pot w lid (10 qt stock pot recommended) 
  • Cutting boards 
  • Cast iron griddle (or cast iron pan or other NON non-stick frying pan for the sear) 
  • Small nitrile gloves 
  • Dish cloths 
  • Chef knives 
  • Vegetable peeler 
  • Tongs 
  • Fish spatula 
  • Serving dishes for presentation 
  • Blender/Vitamix 

Cooking Instructions

Seared Lengua Tacos
  1. Place garlic, tongue, onion, orange, cinnamon, cloves and salt in the pot. Cover with water, bring to boil. Reduce heat, then cover and simmer for 5-6 hours til tender. 
  2. Remove tongue and allow to cool. Peel the skin off the tongue, slice into 1-2cm thick slices. 
  3. Heat a griddle on the stove, then season sliced tongue with hardcore carnivore. Add a little oil to the griddle, then sear each of the tongue slices on each side for 2 minutes until crispy.  
  4. Chop tongue then assemble into a taco, topping with onions and coriander and the burnt salsa. 

Enjoy!